If you’ve ever wanted to taste a cake that feels like biting into a cloud, the Japanese Cotton Sponge Cake is exactly that! It’s soft, airy, slightly sweet, and melts in your mouth. Unlike traditional sponge cakes, this one uses a water-bath baking method, giving it a unique moist and fluffy texture. Perfect for tea-time, birthdays, or even as a delicate dessert, this recipe will surely win hearts.
- Servings: 8 slices
- Prep Time: 20 minutes
- Cook Time: 1 hour 10 minutes
- Cool Time: 1 hour
- Chill Time: 2 hours (optional, for best texture)
- Total Time: 4 hours 30 minutes
Ingredients
- 6 large eggs (separated)
- 100 g (½ cup) granulated sugar
- 100 g (¾ cup) cake flour (sifted)
- 60 g (¼ cup) unsalted butter
- 100 ml (½ cup) whole milk
- 1 tsp vanilla extract
- ¼ tsp cream of tartar (or lemon juice)
- Pinch of salt
Step-Wise Directions
Step 1: Prepare the Baking Pan
- Grease a 7-inch round cake pan with butter.
- Line the bottom with parchment paper.
- Wrap the outside of the pan with aluminum foil to prevent water from seeping in during the water bath.
Step 2: Make the Milk-Butter Mixture
- In a small saucepan, melt the butter and milk together over low heat.
- Once warm, remove from heat and stir in vanilla extract. Set aside to cool slightly.
Step 3: Prepare the Egg Yolks
- In a mixing bowl, whisk the egg yolks with half the sugar until pale and creamy.
- Slowly add the warm milk-butter mixture and whisk until smooth.
- Sift in the flour and mix gently until no lumps remain.
Step 4: Whip the Egg Whites
- In a clean, dry bowl, beat the egg whites with a pinch of salt and cream of tartar.
- Gradually add the remaining sugar and beat until soft, glossy peaks form.
Step 5: Combine Mixtures
- Gently fold the whipped egg whites into the yolk mixture in three additions.
- Be careful not to deflate the batter – use a spatula and fold in a circular motion.
Step 6: Bake with Water Bath
- Pour the batter into the prepared cake pan.
- Place the pan inside a larger tray and fill the outer tray with hot water (about 1 inch deep).
- Bake in a preheated oven at 150°C (300°F) for 65–70 minutes or until the top is golden and a skewer comes out clean.
Step 7: Cooling the Cake
- Once baked, turn off the oven and let the cake rest inside with the door slightly open for 10 minutes.
- Remove from oven, carefully take out from the water bath, and cool completely on a wire rack.
Step 8: Chill for Best Texture (Optional)
- For an even fluffier, melt-in-the-mouth bite, wrap the cooled cake in cling film and refrigerate for 2 hours before serving.
Nutrition Facts (per serving)
| Nutrient | Amount | % Daily Value* |
|---|---|---|
| Servings Per Recipe | 8 | _ |
| Calories | 160 | — |
| Total Fat | 7 g | 9% |
| Saturated Fat | 4 g | 20% |
| Cholesterol | 110 mg | 37% |
| Sodium | 70 mg | 3% |
| Total Carbohydrate | 18 g | 6% |
| Dietary Fiber | 0 g | 0% |
| Total Sugars | 10 g | — |
| Protein | 5 g | 10% |
| Vitamin C | 0% | |
| Calcium | 4% | |
| Iron | 3% | |
| Potassium | 2% |
*Percent Daily Values are based on a 2,000 calorie diet.
Your daily values may be higher or lower depending on your calorie needs.
Note: Nutrient information is estimated. Values may vary depending on specific ingredients used.
Final Thought
Japanese Cotton Sponge Cake is more than just dessert—it’s an experience. With its heavenly texture, delicate sweetness, and cloud-like fluffiness, it’s perfect for anyone who wants to impress guests or simply treat themselves. Whether you enjoy it plain, with fresh fruit, or a dusting of powdered sugar, this cake will always feel special. So next time you’re craving something light yet indulgent, this Japanese classic is your go-to recipe!
Also Read: Strawberry Chiffon Cake Recipe
My Name is Sanjeev Vekariya, I cover Articles related to Baking, Recipes, Desserts and Cake . I have more than 5 Years of Experience in Writing Food Article.